Super Crispy Chicken Wings

Votes: 1

Time: 50 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 1403, total fat 109 G., saturated fats 37 G., proteins 63 G., carbohydrates 43 G., fiber 3 G., cholesterol 414 mg, sodium 1382 mg, sugar 13 G.

Deep-fry super-crispy chicken wings and immediately toss them with a mixture of barbecue sauce, pickled peppers, cumin, and paprika, coating them thoroughly to ensure every bite is infused with flavor. Serve the wings with beer and a dip of softened butter and blue cheese.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

110 g softened butter
170 g crumbled Roquefort cheese
1/2 cup barbecue sauce, such as Uncle Ben's
0.5 cup pickled piquillo peppers
2 tsp ground cumin
2 tsp paprika
Rapeseed oil (canola) for frying
1 cup flour
1 kg chicken wings, cut in half and patted dry (discard the tips)
Special equipment: deep fat thermometer

Ingredient Substitution Suggestions

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Recipes with similar ingredients: chicken wings, piquillo pepper, cumin, paprika, barbecue sauce, Roquefort cheese, buffalo sauce

Cooking the dish according to the recipe:

In a medium bowl, combine the butter with 110g of cheese until smooth and soft. Transfer to a serving bowl and let sit at room temperature.
In a blender, puree the barbecue sauce, pepper, 1 teaspoon cumin, and 1 teaspoon paprika. Transfer to a bowl large enough to hold the cooked wings and set aside.

In a deep saucepan, heat about 8 cm of oil to 180°C on a deep-frying thermometer.
Mix the remaining 1 teaspoon of cumin and paprika with the flour, season with salt and pepper. Season the wings with salt and pepper and coat them in the flour mixture. Fry in batches until golden brown and crisp, 10-13 minutes. Place the wings on paper towels to drain excess fat, then toss with the sauce while still warm.
Transfer the wings to a serving platter, sprinkle with the remaining 60g Roquefort and serve with blue cheese butter.

Categories:

recipe / Calorie content of prepared meals / Picnic / Deep-frying / Summer dishes / Appetizers / Beer snacks / Snacks with sauces / Meat appetizers / Food Network - recipes